Winery Take It To The GraveShiraz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Take It To The Grave
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Take It To The Grave in the region of Australie du Sud is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Shiraz of Winery Take It To The Grave in the region of Australie du Sud often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Take It To The Grave matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef tagliata with truffle oil, gypsy sauce or stuffed guinea fowl in the oven.
Details and technical informations about Winery Take It To The Grave's Shiraz.
Discover the grape variety: Aglianico
Powerful, tannic reds with deep colour and tight structure, with aromas of black cherry, blackberry, leather, tobacco, coffee and balsamic-volcanic mineral notes. High acidity and very fine ageing potential, often compared to nebbiolo. Star of Taurasi DOCG in Campania and Aglianico del Vulture DOCG in Basilicata (vines planted on volcanic soils). Late-ripening southern Italian variety of probable ancient Greek origin.
Last vintages of this wine
The best vintages of Shiraz from Winery Take It To The Grave are 2017, 2018, 2016, 0 and 2019.
Informations about the Winery Take It To The Grave
The Winery Take It To The Grave is one of of the world's greatest estates. It offers 7 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
